Crispy Chicken L'Orange
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Orange-glazed chicken sounds sophisticated, but the flavor is incredible. This French-style dish is quick and easy to prepare with minimal ingredients, making it a luxurious dinner even on a weeknight. Skin-on chicken breasts are pan-fried until crispy on one side, then brushed with an orange glaze and finished in the oven. The chicken turns out juicy on the inside, with a crispy, sticky exterior and a wonderful citrusy, honey-toned flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 chicken or duck breast halves on the bone, with skin
- 1 tbsp. vegetable oil
- 0.5 cup frozen orange juice concentrate
- 4 tablespoons of honey
We recommend
Recipes with similar ingredients: chicken breasts, duck breast, Orange juice, honey
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Generously season the chicken breast halves with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and fry the chicken skin side down until golden brown, about 5 minutes.
- Prepare the orange glazeMeanwhile, in a small saucepan over medium heat, heat the orange juice concentrate, honey, salt, and black pepper to taste and simmer for 3 minutes. Remove from heat.
- Flip the chicken and brush each piece with glaze. Turn the chicken skin-side up and transfer the pan to the oven. Bake until the internal temperature reaches 160°F (71°C) to 175°F (76°C) on an instant-read thermometer, brushing with glaze halfway through, about 15 minutes total.
- Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat diagonally. Transfer the chicken to a serving platter and serve.
Categories:
recipe / Dinner / Main courses / Bird / French cuisine / Melissa d'Arabian
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